Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

This is one of my favorite celebration meals and although I do cook prime rib roast several ways, this is still the easiest and one of the most flavorful. The burgundy thyme gravy is something I almost always serve with this particular meal along with roasted garlic mashed potatoes and roasted root vegetables. Some Yorkshire Pudding popovers are also delicious with this meal. Find out how to make perfect popovers here:  http://www.nlrockrecipes.com/2012/10/cheddar-parmesan-popovers.html

Serves 6 -8

• 4 ½ - 5 pound Prime Rib Roast

Mix together:

• 6 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3-4 tbsp Dijon mustard
• ½ cup fresh chopped mixed herbs (Oregano, rosemary and thyme work well.)

Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible. Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the center reaches the desired temperature on a meat thermometer; 145 degrees F for rare, 160-165 degrees F for medium and 175-180 degrees F for well done.

It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

Burgundy Thyme Gravy

• 4 cups beef broth (or a combination of fat skimmed pan drippings and beef broth to make 4 cups)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried ground thyme)

Simmer together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.

In a separate heavy bottomed saucepan add

• ¼ cup butter
• ¼ cup flour
• ½ tsp freshly ground black pepper
• 2 cloves minced garlic

Cook together stirring constantly for 2-3 minutes until foamy. Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy. Season with salt to taste. Add a little more beef broth if you like thinner gravy.

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

This is one of my favorite celebration meals and although I do cook prime rib roast several ways, this is still the easiest and one of the most flavorful. The burgundy thyme gravy is something I almost always serve with this particular meal along with roasted garlic mashed potatoes and roasted root vegetables. Some Yorkshire Pudding popovers are also delicious with this meal. Find out how to make perfect popovers here:  http://www.nlrockrecipes.com/2012/10/cheddar-parmesan-popovers.html

Serves 6 -8

• 4 ½ - 5 pound Prime Rib Roast

Mix together:

• 6 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3-4 tbsp Dijon mustard
• ½ cup fresh chopped mixed herbs (Oregano, rosemary and thyme work well.)

Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible. Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the center reaches the desired temperature on a meat thermometer; 145 degrees F for rare, 160-165 degrees F for medium and 175-180 degrees F for well done.

It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

Burgundy Thyme Gravy

• 4 cups beef broth (or a combination of fat skimmed pan drippings and beef broth to make 4 cups)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried ground thyme)

Simmer together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.

In a separate heavy bottomed saucepan add

• ¼ cup butter
• ¼ cup flour
• ½ tsp freshly ground black pepper
• 2 cloves minced garlic

Cook together stirring constantly for 2-3 minutes until foamy. Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy. Season with salt to taste. Add a little more beef broth if you like thinner gravy.